To Die For Chive Mashed Potatoes
I LOVE potatoes - just so you know where we are starting off from. The hubby, he loves potatoes too - if they are mashed, fried, twice baked, or in a stew - his words not mine. Mashed potatoes are heavenly however plain old mashed potatoes must have gravy and well gravy can be a pain to make - especially when you always forget about it until oh I don't know when dinner is already on the table! So one day I made up these potatoes (and maybe everyone already does this but I hadn't heard of them)!
Take about 5 potatoes
(out of the 10 lb bag - if you buy the BIG individual baking ones you probably need 2-3)
Peel your potatoes - then give them a good wash!
Chop them up (the smaller the pieces the quicker to cook).
Place in a pot and cover with water
(just so they are covered - again less water means faster cooking)
Bring to a boil.
Cover and cook on Medium Low Heat about 10 mins for small chunks
But basically until you can break them apart (easily) with a fork.
You will need a whole stick of butter!
Drain your potatoes.
We love this pot from Analon it has a draining lid - so awesome!
Add said stick of butter.
Add between 1/4 and 1/2 cup of milk - if it seems like a tad bit too much it's probably good!
Gather some chives while the butter melts
Or previously while the potatoes were cooking.
Once potatoes are slightly mashed - chop fresh chives directly into your pot.
Continue mashing until the consistency you prefer - totally mashed and creamy here!
Serve with your favorite food.
Fried Chicken and Corn over here!
Have any of you tried freezing already made mashed potatoes?
How do you re-heat them?
Thanks in advance!